Member dkhripkova
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dkhripkova posted an update 2 weeks ago
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Wanted to share panettone from Lluis Costa’s recipe. Grateful for learning how to maintain lievito madre – this made the biggest difference.
Question to Lluis – how does one achieve larger alveoli and more open crumb?
Lana Mihajlović, KIM TUYEN PHO and 4 others10 CommentsView more comments-
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Hi and welcome to the community, Darya! 🎉
The crumb looks airy and even, with a lovely golden crust. Those mid-sized, well-distributed holes show great fermentation control, and the photos really capture the lightness of the texture – especially in that pull-apart shot. Your shaping and bake look spot on, too!
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